Tuesday, December 1, 2009

Spicy Cheese Dip

I made this dip on Sunday for tortilla chips instead of buying that jarred Cheez-Whiz-like nacho dip at the grocery store. My dip was 10 times better, cheaper, and not fake orange (fake orange is always a bad idea). I feel like this dip is akin to the Southern classic Pimento Cheese except that I've never had pimento cheese, therefore I can't say for sure.

This is also the filling for my antijitos that I always bring to pot lucks at work. I tried to bring something else once and I was almost lynched. To make antijitos don't warm up the dip, but spread it into tortillas, roll them up, and slice across into bite-sized pieces. You could also put the dip into an oven safe dish, top it with shredded cheese, and put it in the oven (say, at about 400 degrees F) until bubbly. I wonder if you could add chopped cooked spinach and chopped artichokes and call it Spinach and Artichoke dip... I'll have to try it next time.

I never measure this, so the amounts in this recipe are approximate- a little of one thing or less of another won't affect the overall result.


  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup sliced pickled hot peppers
  • 1 250 g tub cream cheese
  • 1/2 tsp mustard powder

Chop peppers in a food processor. Add cheese and cream cheese, whiz until blended. Put in a microwave safe bowl and microwave for 1 to 2 minutes on high, stirring every 30 seconds, until dip is warm and cheese is melted.

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